Pigs-in-blankets stuffing balls
It doesn’t need to be Christmas to enjoy this winter warmer.
85g pack sage & onion stuffing mix 300g sausagemeat 90g cooked chestnuts, chopped 50g dried cranberries 12 rashers smoked streaky bacon or pancetta
1 Put the stuffing mix in a bowl and pour over 150ml boiling water. Leave the mix to absorb. 2 When cool, add the sausagemeat, chestnuts and cranberries and bring everything together with your hands. 3 Cut each rasher of bacon in half lengthways so you get 24 long strips of bacon. 4 Cross two bacon strips, then roll a walnut-sized ball of the stuffing mix and sit it on the cross. 5 Wrap the stuffing in the bacon and sit on a lightly oiled baking tray, cross-side up. Repeat to make 12 stuffing balls. Can be made up to two days ahead and chilled. 6 Heat oven to 200C/180C fan/gas 6 and roast for 25-30 mins until the bacon is crisp and the stuffing is cooked. Recipe in association with BBC Good Food Magazine.